Nice piece of veal. A gift from a friend who goes to a fine butcher in Philadelphia. Tossed in a bag with seasoning, flour and panko. Fried on the outside grill in oil and butter for 1 minute on each side.
Ah, looks like Wienerschnitzel. That would be great with some Spaetzle mit Sauerkraut. That was one of my favorite fest foods.
Yes, except that I did not put it through an egg wash. My favorite German dish is jaegerschitzel.
Yes, I think it’s the juniper berries that really elevates jaegerschnitzel. Come to think of it, it does wonders for kraut and mackerel as well.
I stumbled upon a German bakery in Bradenton that makes a good jaegerschitzel. Best I’ve had in the states in many years. Family moved here from Bavaria ten or twelve years ago.
Egg wash increase taste and tenderness, nutritive value, and also a way to take them later, like in a camp day…
Mom used to bring filetes empanados when we went ni a day long country excursion… before the pandemic…They are super tasty even when still kept warm after some hours in a lunch box…
Filetes empanados de toda la vida, solo que nosotros no cocinamos con mantequilla, sólo con aceite de oliva o girasol..
Que es bueno para ustedes!
Can not understand you, Pat, I am not saying ours is good and yours is bad… I may be trying with butter too, look quite juicy those made by you…
slightly off topic but wanted your opinion on the nurses belt buckle.
Some sort of masonic order?